Crispy Gluten-Free Fried Calamari Recipe

• ▢ 2 pounds (900 g) squid, cleaned
• ▢ 1 cup (120 g) gluten-free all-purpose flour
• ▢ 1 teaspoon (2.3 g) smoked paprika
• ▢ Kosher or fine sea salt
• ▢ ½ teaspoon (1.2 g) freshly ground black pepper
• ▢ Vegetable oil, for frying
• ▢ Lemon wedges, for serving

• Prepare the squid: if your squid bodies are not already sliced, cut them into rings about ½ inch thick. Pat the rings dry with paper towels—removing surface moisture helps the coating crisp evenly.
• Heat the oil: pour enough vegetable oil into a deep saucepan or pot to reach a depth of roughly 2 inches. Heat the oil to about 350°F (175°C). Use a thermometer if available for the best results.
• Mix the coating: in a mixing bowl, whisk together the gluten-free all-purpose flour, smoked paprika, 1 teaspoon of salt, and the freshly ground black pepper. Line a plate with several layers of paper towels to drain the fried calamari.
• Coat and fry in batches: place about half of the flour mixture into a large resealable bag. Add a handful of squid rings to the bag, seal, and shake until the rings are lightly coated. Shake off any excess flour before carefully lowering the rings into the hot oil. Fry for about 3 minutes, or until they turn lightly golden and crisp. Remove with a slotted spoon and transfer to the paper towel–lined plate. Sprinkle very lightly with additional salt while still hot.
• Continue cooking: repeat the coating and frying process with the remaining squid, adding the rest of the flour mixture to the bag as needed. If your squid includes tentacles, treat them the same way; they often crisp up beautifully and make a great textural contrast.
• Serve right away: for the best texture and flavor, serve the fried calamari immediately with fresh lemon wedges for squeezing over the top. Pair with your preferred dipping sauce or enjoy simply with lemon and a sprinkle of salt.

No thermometer? Test the oil temperature by dipping the handle of a wooden spoon or a clean chopstick into the oil. If small, steady bubbles form around the handle, the oil is ready. If the oil bubbles violently, it’s too hot—let it cool slightly. If there are few or no bubbles, the oil needs more time to heat.

Ingredient notes and substitutions: use a good-quality gluten-free all-purpose flour blend for the best texture. Smoked paprika adds a subtle depth of flavor; you can substitute regular sweet paprika if you prefer a milder taste. Choose a neutral oil with a high smoke point—such as canola, sunflower, or refined vegetable oil—for frying.

Serving suggestions: serve the calamari as an appetizer alongside lemon wedges, a simple aioli, or marinara. For a light meal, serve over a crisp green salad or with roasted vegetables and crusty gluten-free bread.

Nutrition